Cilantro-Lime Quinoa with Roasted Poblano and Black Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nutritious bowl combining fluffy quinoa with roasted poblano peppers, black beans, and fresh cilantro-lime dressing, inspired by regional Southwestern flavors. This Mexican-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 35 minutes, pairs quinoa, water, poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, roast 2 medium poblano peppers over an open flame or under a broiler until skin is charred and blistered, about 8-10 minutes total, turning frequently. Place in a covered bowl for 10 minutes, then peel off skin, remove seeds, and dice.
  3. Step 3: In a large bowl, mix the cooked quinoa, 1 cup diced roasted poblano peppers, 1 can (15 oz) drained and rinsed black beans, and 1/3 cup chopped cilantro.
  4. Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper.
  5. Step 5: Pour the dressing over the quinoa mixture and toss gently to combine. Serve warm or chilled.

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